Granted, I’m not going to miss your stifling heat and suffocating humidity, but that doesn’t make me love you any less.

But what I’m really going to miss the most is your bounty. Your ripe tomatoes, fresh herbs, sweet summer corn. Heck, I’ll even miss your influx of summer squash, which I’ve admitted before is not my favorite thing in the world.

But I will miss that squash for opportunities like this one. The fact that I am neither a squash lover nor a soup person in any sense of the word should tell you something; the fact that I went back for seconds of this light and creamy summer soup should incite you to act. Don’t complain about week after week of yellow abundance; savor that summer squash while you still have it. It’ll be gone before you know it.

In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

This is beautiful and looks so decadent! Love the pretty bowl too! I live in a place where the summer is endless…If it helps matters I actually get envious of all you “mainlanders” that get to wear all those fantastic fall and winter fashions out there!
Love your blog. It’s beautiful! Aloha from Maui

Funny, I made a squash soup the other night (recipe coming up Monday) and the only reason I didn’t include corn was that I’d eaten all of it the night before! I’m dismayed to see that I’m not so unique after all… :)

I know I’d love this soup — have to try it before summer dwindles too much more. Sounds wonderful :) I didn’t appreciate squash until I was an adult and now like it just about any way it’s prepared. As far as soup in general goes, I think it’s the perfect food. You can make it with just about anything and it can take so many forms. It fills one up without having to be laden with unhealthy things. Perfect! Just like your photos.

I dread the end of summer cooking, too – until it’s time for all things pumpkin… or for delicious, hearty stews… and of course, Thanksgiving! This soup looks delicious, though – I’m obsessed with all things corn!

I’m new to your blog, but found this recipe on pinterest. I had all the ingredients so I made this last night and I have to say it was really yummy! However the sour cream garnish is really what sold me. It pulled all the flavors together for me. I left out the pepper because of my toddler, but I put a bit of cayenne in my bowl and it was delicious. Thanks for sharing this recipe! I’ve got lots of squash to use!

Great post and great use of the summer ingredients that are slipping through our fingertips as the weather cools. I made this soup last night and am eating it now for lunch. I love the texture and the veggie factor, but I must say it is quite bland. I garnished with red chilies, fresh cilantro, and Tapatio hot sauce. It probably needs salt too. Maybe roasting the corn and squash before putting in the pot would yield a heartier flavor? Also, the cumin flavor is awesome. Maybe I would add some more next time.

Delicious. I made it tonight for dinner and the only thing I added was a dash of Old Bay on each bowl (I didn’t put in the jalapeño or any type of spice). Have you tried freezing it? Do you think that it would survive intact?

I found this recipe on Pinterest. YUM!!! I left the jalapeno seeds in and it adds the perfect kick (for me – I like spiciness). I made extra and froze it. What a perfect way to use up my wonderful garden squash. Thanks!

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